6 med. zucchini squash (do not peel)
2 med. onions
4 med. potatoes
4 carrots
5-6 mild or hot Italian sausage (you can use both)
1 lg. can tomato puree
Salt & pepper
1 lb. Jack cheese

Slice vegetables, cover with water and salt. Be sure the water has a salty taste. After water begins to boil, drop sausage in the soup through the opening a little at a time. Cook about 1 hour, add tomato puree and simmer at least 15 to 20 minutes. You can cook this soup as long as you like. Serve topped with cheese.